Comprising of award-winning hotels and restaurants, The First Collection is an innovative lifestyle brand offering exciting hospitality services and unforgettable dining experiences.

portfolio of five operational hotels are renowned for their world-class service and cutting-edge amenities designed to ease guests into their stay. The First Collection at JVC opened in September 2021 and is the first branded and managed hotel under the group. , offers comfortable studios and one-bedroom apartments in the heart of the city, and is owned and managed by The First Collection. Bringing to the market a range of franchised properties, the group also manages and , which are franchises of the Wyndham Group. While Citadines Metro Central Dubai, offers hotel apartments in a prime location and is a franchise of The Ascott Limited.

The First Collection\xe2\x80\x99s restaurants offer exceptional and original dining experiences that focus on creating unique lifestyle-driven dining concepts with a strong emphasis on quality and affordability. The rapidly growing portfolio of restaurants, cafes and bars features a dynamic mix of homegrown brands and recognised International franchises, including MasterChef, the TV Experience \xe2\x80\x93 the world\xe2\x80\x99s first restaurant based on the global TV phenomenon. With an emphasis on social dining, this exciting restaurant portfolio is helping establish the collection of upscale and upper midscale hotels among Dubai\xe2\x80\x99s hottest gastronomic and lifestyle destinations.

With ambitious growth plans in the years ahead , The First Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.



In this position, you will be responsible for leading and managing all aspects of the kitchen operations to the highest standards, following the standard operating procedures set by the Executive Chef. Your primary focus will be on maintaining proper hygiene and sanitation practices, ensuring an ample supply of working materials, coordinating with other departments, and providing necessary training to the kitchen staff. You will be entrusted with the full responsibility of overseeing the operating equipment, including monitoring inventory levels and ensuring their optimal functioning. You will play a key role in upholding the set service standards by directing, supervising, and motivating the staff to deliver exceptional service. Effective communication with guests is essential, and you will be responsible for gathering their feedback and sharing it with the management.The ideal candidate for this position will possess strong leadership abilities, excellent communication skills, and a deep commitment to maintaining the highest level of food and service quality.

• To ensure that the quality levels of kitchen production and presentation is always maintained at its highest level.
• To monitor systematically the performance of the department and intervenes immediately if deviations occur.
• To ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level of service.
• He/she will liaise and coordinated with the Food & Beverage Directors/Managers for outlets and function promotions and actions.
• To attend the daily Department Head meeting.
• To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles.
• To ensure all recipe manuals are updated as menus and adhere to standard kitchen policies.
• To ensure recipe costing are updated as menus are changed, and prices are engineered to ensure no deviation in Hotel Food Cost.
• To present oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• To demonstrate excellent product knowledge of all food and special functions held at the property.
• To participate in the service of any special functions or events organized by the property.
• To coordinate functions and activities with the F&B department.
• To establish and maintain smooth personal and work relationships within the kitchens.
• To ensure the property food cost is always maintained.
• To conduct regular spot check on expire items and food product are labels according as required by the hygiene and sanitation policy.
• To supervise the undertaking of physical asset inventories when required.
• To conduct performance appraisals for kitchen employee.
• To assist in the process of recruiting new employees for the respective kitchen.
• To continuously train and motivate subordinates to ensure resorts standards are maintained.
• To assist supervisor in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• To delegate responsibilities to staff and ensures tasks are completed.
• To handle any guest\xe2\x80\x99s complaint in a professional manner, as per hotels Policy & Procedure (service recovery).
• To ensure that disciplinary actions are taken, when necessary, according to hotels policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest levels of personal hygiene and always grooming, as per standard.
• To practice proper telephone etiquette with colleagues and resort\xe2\x80\x99s guests.
• To ensure that all tasks assigned by superior are completed, in a timely fashion.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.
• To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately.
• To remain updated on all property happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the TFG Food & beverage operations.
• To understand and apply the Hotels Policies & Procedures, including during emergency situations.
• To attend the weekly Department Head meeting.
• To attend the daily F & B briefing and monthly F & B meeting.
• To conduct monthly communication meeting.
• To conduct the daily briefing prior to service with team members.
• To attend all training carried out by the Training Department.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all staff attend training as per scheduled by the department.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in goals, and objectives of the TFG brand.
• To ensure that Annual Leave and Public Holidays are always kept to the lowest.
• To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law.

Desired Skill & Expertise

• Experience in Japanese and Asian cuisine.
• At least 5 years in a five-star international chain in Europe and Asia.
• At least 3 years in an international five-star hotel in similar position or above.
• Completed prior health and safety certificates.
• Currently in the UAE and can start immediately.
• Team player.
• Leadership Skills.
• Take responsibility.
• Good Communicator.
• Ability to create standard recipes.
• An understanding of FC%.
• Computer knowledge, word, excel.
• Recipe software knowledge.
• Ability to maintain established culinary standards.

The First Group